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In a large skillet, cook the ground beef and onion over medium-high heat until the meat is no longer pink. Drain any excess fat.
Add the cream of mushroom soup, cream of chicken soup, beef broth, milk, garlic powder, onion powder, salt, and pepper to the skillet with the cooked ground beef. Stir well to combine.
Bring the mixture to a simmer, then reduce heat to low and let it simmer for 10-15 minutes.
Add the cooked egg noodles to the skillet and stir until they are well coated with the beef and gravy mixture.
Serve hot and enjoy!